Chocolate Chip Scones
GLUTEN-FREE / VEGETARIAN / MAKES 10
PREP TIME: 10 minutes
COOK TIME: 30 minutes, plus time to cool
What could be better than a warm chocolate chip scone on a chilly morning? These are fluffy and soft with a slightly crispy outer. Look for chocolate chips sweetened with monk fruit, which doesn’t leave an aftertaste and is most like real sugar.
4 tablespoons (½ stick) unsalted butter, melted, plus more for greasing
½ cup granulated erythritol–monk fruit blend or other low-carb sweetener of choice
3 large eggs
½ cup full-fat sour cream
1½ cups finely milled almond flour, sifted
½ cup coconut flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
4 ounces sugar-free dark chocolate chips
2 tablespoons powdered erythritol–monk fruit blend (optional)
1. Preheat the oven to 375°F. Coat a 9-inch cast-iron skillet with butter and set aside.
2. In a large bowl using an electric handheld mixer on medium-high speed, mix the granulated erythritol–monk fruit blend, melted butter, and eggs until well combined, stopping to scrape the bowl once or twice as needed. Add the sour cream and mix well.
3. Add the almond flour, coconut flour, baking powder, and salt and stir until fully combined. Fold in the chocolate chips. Spread the batter evenly into the prepared cast-iron skillet.
4. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the scones cool completely. Dust with powdered erythritol–monk fruit blend (if using) and cut into 10 wedges to serve.
5. Refrigerate leftovers in an airtight container for up to 5 days, or freeze for up to 3 weeks.
Per Serving (1 scone):
Total Fat: 24g;
Total Carbohydrates: 18g;
Net Carbs: 4g;
Sugar Alcohol: 10g